Our restaurant is committed to serving wholesome, freshly sourced, local produce. With tables hand crafted by Paul Hodgkiss Designs and spectacular views across The Sound of Iona to The Ross of Mull and beyond, we are confident that we provide an exceptional eating experience!
We believe in local, we believe in organic and we believe in fresh. Here is a little of what you can expect.
- Two full time gardeners bringing fresh produce to our kitchens on a daily basis. Salads, vegetables and, in high summer, fruits and berries. All certified organic, all picked daily and all less than 100 m from where you dine.
- A hotel that is also a licensed fish buyer which means that we can purchase produce directly from local boats. We get a regular supply of lobster, crab and fish from an Iona creeler.
- A hotel that takes deliveries from Loch Fyn Oysters Ltd. which include langoustine and organic salmon.
- Scottish lamb, beef, free range chicken and other meats all sourced from butchers on Mull and in Oban.
- Organic dried goods and free range eggs supplied by Greencity wholefoods workers co-operative based in Glasgow.
- A hotel with its own full time baker. Breads, scones, cakes and patisserie freshly baked every day.
- Everything cooked to order and from scratch.
- Our own homemade jams, marmalades, relishes, sauces and soups.
- Teas, coffees and sugars that are all Fair Trade.
- A sumptuous wine list supplied by Corney & Barrow of London and deliberately priced to tempt.
Breakfast is served from 8-10am. From 12 noon until 2:30pm you can choose from our lunch menu. Dinner is served from 6:30 until 8pm. In addition there are morning coffees available from 10am and afternoon teas with fresh home baking from 2pm until 5pm. Safe to say that you won’t go hungry!
Vegetarian choices are always available and special dietary requirements are catered for. Our head chef will be delighted to discuss those with you, with a little prior notice.
